Heat the oil in a large pot. Add the tortillas, reduce heat and cook until they are golden brown and slightly crisp. Add the onion And cook 3 minutes longer; add garlic and jalapeno pepper and cook another 2 minutes. Add the Anaheim chilies, tomatoes and tomato paste; Cook for 10 minutes. Stir in the cumin and cayenne. Slowly whisk in the chicken stock and picante sauce. Simmer the soup for about 20 minutes, or until slightly reduced. Add the shredded chicken and avocado and heat until warmed through.

To make garnish

Preheat oven to 350 F (180oC). Cut tortillas into strips. Place the strips on a baking sheet and cook for 10 – 15 minutes, or until crisp.

Notes

To serve, ladle soup into 6 bowls and garnish with the grated cheese, cilantro and baked tortilla strips. Serves 6.

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Best of Bridge is more than just a company – it evokes all the goodness of home cooking and that wonderful feeling of family, friends and comfort. Bridge recipes are staples at dinners and celebrations across Canada and many recipes are now part of family traditions because the recipes are always soul-satisfying, dependable, and above all, delicious.